Zubereitung

1. 1

   Preheat the oven to 200 °C. Twist the stems out of the portobellos and chop them finely. Set the caps gill-side up on a baking tray.

2. 2

   Sweat the garlic and chopped stems in a little olive oil, add the spinach and let it wilt. Cool slightly and squeeze out the excess liquid.

3. 3

   Stir the spinach together with the ricotta and half the parmesan, and season with salt, pepper and nutmeg. Spoon the filling into the mushroom caps.

4. 4

   Mix the breadcrumbs with the remaining parmesan and olive oil and scatter over the filling.

5. 5

   Bake until the mushrooms are tender and the crust is golden. Garnish with basil and serve.